I'll be starting it as a home business so that I could cut in rental costs. I'll be starting with the minimum equipment requirements, and I'll just work my way up to bigger Equipments.
A Stone melangeur would be good for Conching and Refining right?
For the winnower I'm planning to build my own customized winnower using a blueprint that was posted here in the website.
P.S Bean to Bar.
Hi everyone,
I'm Eirven from the Philippines. I'm a new member here in this forum. I would just like to ask from you expert Chocolatiers if what are the necessary Equipments that needs to be purchased right away, and what other equipments can be purchased later. (e.g Instead of buying tempering machines right away, I'll just use the manual table tempering method using Granite/Marble tables)
I'm 20 years old, and I'm planning to Start-up a small chocolate company here in the Philippines. I'll be starting as a home-based business, and will expand later.
Cheers!
P.S : Bean to Bar.
